Banana and coconut fairy cakes with a hint of lemon

    45 min

    I was looking at these over-ripe bananas in the fruit basket, didn't want to make banana bread, so decided to make some little cakes these turned out great - according to colleagues and hubby!


    West Midlands, England, UK
    11 people made this

    Makes: 24 cupcakes

    • 120g softened butter or Stork® margarine
    • 120g caster sugar
    • 2 large eggs
    • 2 overripe bananas, mashed
    • zest of 1 lemon finely
    • 1 teaspoon vanilla extract
    • 120g self raising flour
    • 2 tablespoons desiccated coconut
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon (optional)

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Line two 12-hole muffin tins with paper cases.
    2. In a mixing bowl combine butter and sugar and beat until creamy. Add the eggs one at a time and beat in until smooth. Mix mashed bananas with lemon zest and mix into the cake mixture along with the vanilla extract.
    3. Mix flour with coconut, baking powder and cinnamon, fold this in with a spatula into the egg and banana mix. Spoon the mixture into the paper cases, taking care to only fill half way to ensure a good rise.
    4. Bake in the preheated oven to 18 to 20 minutes on the middle shelf until risen and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a cooling rack.
    5. Once cooled, decorate as desired. Can be topped with lemon glace or cream cheese frosting.


    Please let me know if there is an issue with this recipe as I just made it and it worked!

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    Reviews in English (1)


    Made these will my 2 1/2 year old was very easy to do and very morish!  -  28 Jul 2017